Wild Mushroom Polenta with Porcini Sauce

Ingredients for Wild Mushroom Polenta with Porcini Sauce

• 30g dried porcini mushrooms

• 1 tablespoon extra-virgin olive oil

• 1 small shallot, peeled and finely chopped

• 2 garlic cloves, minced

• 120ml dry white wine

• 1 bay leaf

• 350ml vegetable stock

• 1 tablespoon butter, room temperature

• 2 teaspoons plain flour

• Salt

• freshly ground pepper

• 675g mixed wild mushrooms (such as maitake, chanterelle, shiitake)

• large mushrooms torn into smaller pieces

• 1 tablespoon fresh thyme leaves

• 1/4 cup extra-virgin olive oil

• Salt

• freshly ground black pepper

• 1/2 teaspoons salt

• 300g polenta

• 1/2 teaspoons freshly ground black pepper

• 80g freshly grated Parmigiano-Reggiano

• 2 tablespoons unsalted butter

In a small bowl, combine porcini mushrooms and 240ml warm water. Let stand until mushrooms soften, about 30 minutes. Remove porcini mushrooms from the liquid, strain and reserve liquid. Finely chop the mushrooms and set aside.

While the porcini are soaking, set racks in the upper and lower thirds of the oven and preheat oven to 232°C. On two rimmed baking sheets, gently toss mushrooms with thyme and oil; season with salt and pepper. Roast mushrooms until edges are browned, about 10 minutes. Set aside until ready to use.

Heat oil in a large saucepan over medium-high heat. Sauté shallot until softened, about 5 minutes. Add garlic, and sauté for 2 minutes more. Add white wine and bay leaf and increase heat; boil until most liquid evaporates, about 7 minutes. Add reserved chopped porcini mushrooms, vegetable stock, and reserved mushroom liquid. Boil until liquid is reduced to 240ml , 15 to 20 minutes. Remove bay leaf.

In a small bowl, stir butter and flour together until it forms a paste. Whisk the butter mixture into the mushroom sauce. Simmer until sauce thickens, about 1 minute. Season with salt and pepper.

In a large saucepan, bring 1450ml water and the salt to a boil. Reduce the heat to medium-low and whisk in the polenta, whisking constantly to make sure there are no lumps. Cook, stirring occasionally with a wooden spoon, until thickened and cooked through, 15 to 20 minutes. Remove from heat; stir in the cheese,and butter. Season with salt and pepper. Serve polenta immediately topped with porcini sauce and roasted mushrooms.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.